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Black Bean Burgers w/ Sweet Potato Wedges

I get it. Veggie burgers have a bad reputation. I’ve had my own share of downers, that’s for sure. But we’re out to change it with these tasty black bean burgers. This recipe uses both pre-cooked black beans and quinoa. They also require a little time in the fridge, so plan ahead and mix these up the night or morning before you want to cook them. They are a great thing to keep in your freezer and pull out when a burger craving hits.

PSSST! Wanna sample our 3-Day Autumn Meal Plan?  See what yummy plant-powered recipes, weekly shopping lists and prep tips can do to you and your family… for FREE

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BLACK BEAN BURGERS

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main Course

Scale

Ingredients

  • 1 tablespoon coconut oil (plus more for cooking)
  • 1 small onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 1/2 cups cooked black beans (drained OR 15-ounce can, drained)
  • 1 cup cooked quinoa
  • 1/2 cup breadcrumbs
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes (drained if packed in oil)
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon each: cumin and chili powder
  • Sea salt (to taste)
  • 6 in hamburger buns (split half)

Toppings

  • 1 tomato (sliced)
  • 6 slices cheddar cheese
  • 1 red onion (sliced)
  • 6 tender lettuce leaves

Instructions

  1. Heat the 1 tablespoon coconut oil in a skillet. Add the onion and saute until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
  2. Transfer to a mixing bowl and add all of the other ingredients in the bowl. Use your hands or potato masher to mash everything together, especially the beans. The mixture will be rather sticky. Taste and add salt, if needed.
  3. Line a baking sheet or plate with parchment paper or plastic wrap. Form the burger mixture into 6 balls of equal size. Place the balls spaced about 3” apart on the plate or tray. Flatten gently with the palm of your hand to form a patty about 4-inches in diameter. Cover with plastic wrap and refrigerate or freeze until firm. (Wrap each burger individually if making ahead and storing in freezer.) If possible, don’t skip this step – it makes it much easier to cook and flip the burgers.
  4. To cook burgers, heat a large nonstick skillet over medium-high heat. Add a little coconut oil to the pan and let it get nice and hot, about 20-30 seconds. Place the burgers in the hot pan, working in batches, if needed. Cook first side until golden brown, about 5-8 minutes. Gently flip the burgers over and cook on the remaining side. If cooking burgers frozen, they will take a few extra minutes to warm through.
  5. Serve with toppings on a bun with a side of baked sweet potato fries.


Notes

Notes: These are more delicate than meat burgers, and hold together best after being refrigerated or frozen. Be gentle when turning. Tip: To make these gluten-free, substitute gluten-free bread crumbs or almond meal for the regular bread crumbs. Serve on a gluten-free bun or bed of leafy greens.

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SWEET POTATO WEDGES

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish

Description

We love these healthy fries! Sweet potatoes have a lower glycemic index than white or red potatoes. They are also loaded with vitamins and minerals meaning you can have your fries and be healthy at the same time. Serve them up with the Black Bean Burgers.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 large sweet potatoes (peeled if desired, cut into 8 wedges each)
  • Sea salt (to taste)

Instructions

  1. Line two baking sheets with parchment paper. Heat oven to 450° Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
  2. Toss the sweet potato wedges with the olive oil and arrange in single layers on the baking sheets. Sprinkle with sea salt.
  3. Place the baking sheets in the oven and bake for about 10-15 minutes. Switch the baking sheets, top to bottom, and continue baking until fries are tender and golden on the edges, an additional 10-15 minutes.

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  1. Mariane cuisine

    October 20th, 2015 at 6:05 pm

    Looks so good ! I have to test it out for my blog !

  2. SGS Rawkstar

    October 21st, 2015 at 7:29 am

    Hi Mariane,

    If you post this recipe to your blog, we’d love to hear what you think! Make sure and share the link!

    Cheers 🙂

  3. JAN

    October 22nd, 2015 at 6:25 am

    We are in Mexico a lot. Can I substitute something else for the sun dried tomatoes? I am sure I can’t buy them there.

  4. SGS Rawkstar

    October 22nd, 2015 at 6:51 am

    Hi Jan,

    Of course! I love adding fresh tomatoes to these burgers in place of sun-dried!

    Cheers 🙂

  5. Marisa saucedo

    November 2nd, 2015 at 9:28 am

    Hi Jan!
    I live in Mexico and you can find dried tomatoes at any Walmart, Costco, Sams, HEB, organic food stores, organic food markets, etc.

  6. SGS Rawkstar

    November 2nd, 2015 at 10:53 am

    Thanks for sharing, Marisa!

  7. Karen

    October 23rd, 2015 at 5:31 am

    I did in fact get the “Let’s Eat” plan & love it! Any future meal plans or cookbooks, especially vegan, in the future? I did the Fresh Start cleanse too & the food was so delicious it’s almost spoiled me for eating anything else.

  8. SGS Rawkstar

    October 23rd, 2015 at 7:39 am

    Hi Karen,

    Great question! A little bird told me Simple Green Smoothies might be coming out with more seasonal options for Let’s Eat. So keep your fingers crossed + an eye out!

    Cheers 🙂

  9. Karen

    June 12th, 2018 at 8:20 am

    Accidentally deleted my Let’s Eat plan that had this recipe. So glad to see it here – one of my favorites!

  10. Jen Hansard

    June 14th, 2018 at 2:23 am

    Awesome! We can resend you the plan… just email us!

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